Dominican Sancocho Stew
Ingredients
- 2 cups Mahatma® Jasmine Rice
- 1 lb chicken thighs, cut into1 1/2-inch pieces
- 1 lb pork ribs, cut into 1 1/2-inch pieces
- 1 lb smoky pork sausage, cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil, divided
- 1/4 cup lime juice
- 4 cloves garlic, minced and divided
- 1/4 cup chopped fresh cilantro
- 2 tsp cumin
- 1 1/2 tsp salt
- 1 tsp cracked black pepper
- 1 tsp oregano
- 3 plantains, peeled
- 1 onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tbsp adobo seasoning
- 2 tsp sazon seasoning
- 2 cobs corn, cut into 1/2-inch chunks
- 8 cups chicken broth
- 4 cups chopped butternut squash
- Lime wedges, for serving
Instructions
Typically served on special occasions, this traditional Dominican stew is loaded with rich flavors. When you combine 3 types of meat with hearty vegetables, fresh herbs, and just the right amount of spice – it’s bound to be delicious. But when you pile it on top of a bowl of fluffy and fragrant Jasmine White Rice and add a splash of citrus, it’ll be a showstopper!
Step 1
Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes.
Step 2
Chop two of the plantains into 1/2-inch chunks. Using box grater or blade attachment on food processor, grate remaining plantain to make pulp. Set aside.
Step 3
Heat 1 tbsp of oil in large skillet or Dutch oven set over medium-high heat; cook chicken, stirring, for 6 to 8 minutes or until evenly browned. Transfer to saucepan. Repeat with remaining oil, ribs and sausage. Add onion, remaining garlic, jalapeño, adobo seasoning and sazon seasoning to skillet; cook for about 5 minutes or until onion is softened. Add corn; cook for 2 minutes.
Step 4
Add chicken broth to saucepan. Bring to boil; reduce heat to medium. Add chopped and grated plantains and squash. Simmer for about 1 hour or until vegetables are tender.
Step 5
Meanwhile, cook rice according to package directions. Serve with stew and lime wedges.
Flavor Tip
Top with sliced avocado and cilantro, if desired, and serve with hot sauce.
When is a Plantain Ripe?
While plantains are often prepared as a vegetable, they are technically fruit. When it comes to Delicious Fruit and Rice Recipes, we can’t get enough! Understanding the opportune moment to use fruits can make or break a meal. For instance, you probably know that you can throw those ripe bananas into the freezer for the next time you bake up some banana bread. Similarly, nearly rotten apples are the best picks for cider. Well, plantains are no exception.
Green: Green plantains are firm and quite starchy, almost like a potato. In addition to this stew, go green when for tostones or plantain chips.
Black: Plantains are ripe when the peel is nearly all black. If you are still associating plantains with bananas, this may seem strange. We assure you that tossing them either into the freezer or the garbage would be a grave mistake for certain recipes. Popular all over Latin America, Arroz con Coco is traditionally served alongside seafood or meat, but you’ll forget all about either of those when you have crispy, caramelized plantains and creamy avocado as a topping.
Storing Sancocho Stew
What’s better than coming home from a busy day knowing there’s a big bowl of comfort waiting for you in the fridge? Stews are great for meal prep; in fact, sancocho can stay in the fridge for up to 4 days or the freezer for 3-4 months. Make a big batch so you can stock your freezer up with your favorite heartwarming soups.
Other Traditional Recipes
Keep these classic recipes coming! For another Latin American dish, prepare this authentic Mexican rice recipe. For a Mediterranean meal, make this paella recipe seafood and please the whole family! Have you ever wondered the difference between jasmine and white rice? Take a look: jasmine rice vs. white rice.
